Tuesday, December 21, 2010


As part of the foodbuzz tastemaker program I received Buitoni Riserva pasta to try.

I have the Shrimp and lobster Ravioli with Garlic Butter Sauce, This is a Complete meal for two made with real Maine Lobster

  Having owned a few restaurants my husband and I have tried a lot of
Lobster Ravioli, He's not even fond of the lobster ravioli that Carrabba's has and we love all of the food at Carrabba's, so i was surprised when after his first bite he said it was really good (WOW success!!),

I did have a minor set back with the boil in bag sauce a corner opened up and the sauce started coming out
I grabbed the pack out of the water as soon as I saw this and managed to save most of the sauce I did add about 3 T of butter to the sauce to make a little more.

  I'm glad I was at the stove watching or I would be making my own sauce.  The Sauce is a mild garlic and butter with herbs and very flavorful, the pasta is very tender and you could actually see chunks of lobster and shrimp in every ravioli..
 This was a very quick and delicious meal that i would recommend to all of my friends and family, plenty of food for two people I might add a T of Cognac or sherry to the sauce next time but you don't have to I just can't stop playing with my food I'm always thinking on how to improve something.


Friday, December 17, 2010


Hi everyone, Sorry I have not posted in a while, we've had a lot going on this month.
We had to go up to Indiana, and I'm really behind.  I wanted to share a great little restaurant that our nephews took us to right across from their town home.  ENGLISH IVY'S  is located in the beautiful Historic Saint Joseph Neighborhood, just a stone's throw from Downtown Indianapolis.  Such a nice comfortable place. Great atmosphere,everyone was so friendly and the place was decked out top to bottom for Christmas this is a very reasonable place to visit with daily food and drink specials.  I started with a  Bloody Mary (This was a meal in itself)

We all tried something different, so much fun to share!


CILANTRO LIME CHICKEN (sorry about the pic that was a big Bloody Mary! ha ha)



Well that's all for now If your ever in Indianapolis In try English Ivy's, Oh by the way Much thanks to all of my family for putting up with all the picture taking before they could eat!!
English Ivy's on Urbanspoon

Friday, November 12, 2010

Invite HORMEL to your next Dinner

Hi every one, The weather in fl is perfect right now, Beautiful days cool evenings, perfect for entertaining.

As part of the Foodbuzz Tastemaker program I received products from HORMEL.
So I invited family and friends together to enjoy a fall meal.
And i invite you to become familiar with all of Hormel's great tasting foods.
I made one appetizer, a potato and the main course and everyone brought a dish to share, I hope you enjoy my recipes we sure did and had a great time.

Start with sandwich thins or you could use English muffins or pitas.

Add your favorite sauce, mozzarella cheese, and  garlic salt.  Top with Hormel minis bake at 400F till cheese is nice and melty, sprinkle with fresh pepper and fresh basil. The kids thought these little pepperonis were soooo cute.

3 to 4 cloves of garlic chopped fine
3 T Fresh rosemary
2 T parsley
Kosher salt
1 Hormel boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine to sart then more for gravy
Preheat oven to 350F
Crush garlic,rosemary salt and pepper and Parsley to make a paste.  Pierce meat in several places and press mixture into holes.  Rub meat with remaining garlic mix and olive oil let set in fridge for at least 1 hr to marinate.
Put Roast in pan add wine and cook till meat thermomater says 160 Turning and basting with pan juice.
Remove roast and let rest about 20 min. before you slice it.
Meanwhile add about 1 can of chicken broth to pan drippings add a little more wine and cook and loosen all the bits from the bottom of the pan.  Thicken with a little cornstarch mixed with water (about 2Tcornstarch with 2T water) cook and thicken adding more chicken broth or wine to make desiered consistancy taste and add S&P if needed

Wow i can't tell you how many of these potatoes we use to make at our restaurants, every one loved them and we still make them a lot at home, these are super easy to make and you can make them ahead of time and heat on the grill or in the oven At the restaurant we would deep fry the skins then fill them with the stuffing but they are still wonderful just baking in the oven or heating on the grill.

1 potato makes 2 stuffed baked potatoes
so for every potato bake or microwave till just tender
slice in half while still hot hold each half in a kitchen towel and carefully scoop out the flesh be careful not to break the skin.
but both sides of potato into a micro safe bowl to this add 2T Butter and 2 slices of American cheese microwave till butter and cheese start to melt take a spoon and chop and mix potato mixture make sure cheese is melted all the way now scoop into each shell sprinkle with HORMEL bacon and chopped scallions or chives serve with sour cream.
Well that's it Thank you Hormel and Foodbuzz for a great day!
No matter if it's Breakfast, Lunch ,Dinner a snack or your next party Hormel procucts have you covered

Tuesday, November 2, 2010

Pace Picante Sauce Loose Meat Sandwiches

Hi Everyone,
As part of Foodbuzz Tastemaker program I was sent Pace Picante sauce (medium) to try,  I have been making Loose meat sandwiches for some time and I decided to substitute Pace Picante sauce in place of the 1 cup of ketchup that I usually put in.  Wow this made a difference I took these to a pot luck and everyone wanted the recipe! So try substituting Pace in some of your recipes and see what happens you'll love it!

Did you know that in 1904 while people across the country were singing "Meet me in St. Louis" hamburger sandwiches were capturing the interest of people at the St.Louis World's Fair? They now dominate the American sandwich scene and every family has its own favorite versions. So here is a recipe for a different kind of burger.

Serve with french fries,carrot sticks,milk shakes and homemade cookies yum

1 1/2 lbs.ground beef

3 tblsp. shortening

1 branch celery,chopped

1 large onion,chopped

1 green pepper,chopped

1/2 can condensed tomato soup

1 c. ketchup  ( Replace with Pace Picante Sauce medium)  

1 T. celery seeds

1 1/2 tsp. salt

1/4 tsp.pepper

2 T. flour

1 T. brown sugar

1 T. vinegar

1 T. prepared mustard (optional)

Hamburger buns

Brown meat in shortening if meat is lean, otherwise brown beef in its own fat. Add celery,onion and green pepper and simmer until tender. Add remaining ingredients, except buns.

Cook slowly 1 hr. Serve on bun.
Thank You Pace I love the sauce you sent me,

Allisons Kitchen

Saturday, September 18, 2010


Another one of our favorite spots in Daytona is the Hyde Park Prime Steakhouse located inside the Hilton Hotel next to the Ocean Walk Shops
They have one of the best Happy Hours on the beach!  From 4:30 to 6:30 they have $4.oo martinis and $5.00 Small plates and you can get a early meal for $19.95
We have been there four times now and the Bartenders are awesome. I usually get a dirty martini with blue cheese stuffed olives.  This last visit we shared the Twin Filet 3.5oz each with crispy onion straws the Lobster bisque,and the Gruyere Gratin Potatoes This comes with homemade hot pretzel bread and rolls.Yum Yum I have to watch myself from filling up on the bread basket.  We like to sit at the bar and enjoy the view of the beach through the panoramic windows. 
Fantastic view. Awesome service and great food you can't ask for anything better, oh yeah! I almost forgot
Hyde Park Prime Steakhouse on Urbanspoon

Wednesday, August 25, 2010


Okay I 'm ready for Fall!

 This has been one of the hottest summers that I can remember in Fl.  when you go outside you just melt.

 It's so hot I don't even feel like cooking out on the grill.  We have been eating allot of salads and fresh fruit.

Now we are getting allot of rain, I went to the store and it was 98 then the storm came through and it dropped the temperature down to 76 Wow I made a beeline to Publix and bought what i needed for a apple cake.

This a a very easy apple cake  when it's cool I like to cut it into bars and just grab a slice and go.
This made my house smell like fall was in the air even though we still had the AC on.
 Remember how I was complaining last winter about the cold down here?  We went from freezing to melting no in between.
I hope it will cool down a little, but at least today it's very cloudy so we may even cook out tonight.

2 granny smith apples (peeled and sliced thin)
1 cup flour
1 cup sugar ( use about 3 TB for sprinkling over apples)
1 TB baking powder
2 large eggs
1 cup milk
1 teaspoon vanilla extract
3 tsp cinnamon
3 TB butter

Oven to 400F
Grease a 9x9 pan with butter.
Peel and slice the apples, placing in a bowl and sprinkling with the sugar to coat( the 3 TB) Let this set for about 15 min this will render some juice you want this so don't drain the apples.

In another bowl, mix the eggs,milk and vanilla and the 3 TB butter( melt the butter in microwave and cool slightly before adding)

Mix all the dry ingredients in a separate bowl except for the cinnamon.

Put 1/2 of the dry mixture in the pan. Layer apples over top. Sprinkle with cinnamon. Add the rest of the dry mixture.  Then pour the wet mixture over top.

Make sure none of the dry mixture is on top.. you need to tilt the pan around and use a spatula to get the dry mix into the wet..

That's it  Now bake for about 30 to 35 min.

Cool slightly before cutting and top with ice cream or whip cream.

Tuesday, August 10, 2010


As part of the Foodbuzz Tastemaker program I received Kellogg's Fiber Plus Antioxidants Cereal to try.

I was a little surprised that Kellogg's sent me two full size boxes of cereal , my husband and I eat a lot of cereal and we we're both anxious to try these.

This cereal  is available in Berry Yogurt Crunch and Cinnamon Oat Crunch both are delicious and a great way to start your day.
  My favorite was the Berry Yogurt Crunch I loved the little yogurt bites.
 The Cinnamon Oat Crunch had great cinnamon flavour.  I not only had these with milk but also mixed them in with my yogurt for a nice crunch!
 I wished my grand kids had been here to try these because I think they would have liked them also.  Thank you Kellogg's for two great cereals we will be buying these often.

Monday, July 26, 2010


As part of the Foodbuzz Tastemaker program I received Kelloggs Eggo real fruit Pizzas to try and give my review of the product.

Well my husband and I are already a big fan of Eggo Waffles so we could not wait to try the fruit Pizzas.

Kellog's told me that they are a delicious combination of fruit and warm toasted granola on an oven baked cinnamon and maple flavored crust.  You can bake them in the oven(5-7 min) or you can pop them in the microwave (1-1 1/2 min) I decided to bake mine.
  It smelled great while baking, it had a nice crunch to the crust and the fruit was still plump and tart which went well with the yogurt and granola.
However, my husband and I exercise and watch what we eat so we shared this because they have 13g of fat and 62g of carbs (yikes!)  This did not have enough flavor and the satisfaction for me to have this to often due to the high fat and carb count.

Tuesday, June 15, 2010


Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Its other two main ingredients are olive oil and pine nuts.
I like to make my basil with walnuts or pistachio nuts, here is my recipe for basil and pistachio pesto

2 cups packed fresh basil leaves

1 cloves garlic
1/2 cup pistachio nuts
2/3 cup extra-virgin olive oil, or more to have a smooth paste.
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pistachio nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add the rest of the oil as needed.
Use right away, or put into a air tight container and cover with a thin layer of oil cover and keep in the refrigerator for up to 2 weeks. Or store in freezer for months. Keeping the thin layer of olive oil on top of the pesto when storing will help to keep the green color
I love pesto over angel hair pasta, or put on chicken before grilling, or add some into your mayo for sandwiches.

Saturday, May 22, 2010


Hi everyone,
Just got back from a amazing vacation and found a new place to go in Marathon Fl
Great food, Awesome Drinks and a fantastic View

Makes the Sunset Grille and Raw Bar on the the new places to go the the Keys.Being from Marathon and growing up working at our family restaurant Adventure Island (Now called the Island ) what was the largest Tiki bar in Marathon at the time. I love Tiki Bars!! And this new one ROCKS!!

This is the best place to watch the sunset, sitting at the foot of the historic 7 mile bridge

The Service is top notch

the place is spotless, and i have not seen so many smiling employees since working at Disney World.This is a must stop when your in Marathon or on your way to key West.
The Sunset Grille and Raw Bar
7 Knights Key Blvd
Marathon, FL 33050

Well that's all for now. Check this place out!!
Allisons kitchen
Sunset Grille & Raw Bar on Urbanspoon

Saturday, April 17, 2010


I found this ricipe in my grandmothers cook book, I never knew you had to clean your grease.  I just save all my bacon fat drippings in a jar in the fridge and use them as is.  I'm going to have to try this.. If any one does this please let me know.
How to Clean Leftover Grease

Do you save your leftover grease in a can? You don't have to throw leftover grease from bacon, sausage, hamburgers etc. away. Reuse it by making your own lard, or add birdseed to make your own bird fat.

Back when we couldn't afford to buy shortening, we retified (cleaned) our leftover grease. Here's how:

1.Melt the grease that is in the can till it is loose enough to pour into a pot.

2. Add twice as much water as you have grease.

3. For each cup of smelly fat, add two table spoons of vinegar or lemon juice in half a cup of water and boil.

4. Boil the grease and water for about a half hour.

5. Let cool then refrigerate.

Once it cools the grease will float to the top and harden. Run a knife around the edge of the hardened grease and flip it out of the pot onto your hand. Some scum will be on the bottom, scrape it off with a knife. Now the grease is clean and reuseable.

Well this is a new one for me. I remember my grandmother always saving her grease but I don't remember her cleaning it.

Saturday, March 13, 2010


Grandmas Holiday Peanut Butter Cookies
This was my grandmothers favorite Peanut Butter Cookie Recipe, I always remember my grandmother and my aunt Dorthy in the kitchen making these cookies and I always remember the big bowl that they made them in. When I went to PA. last August, my aunt gave me my grandmothers bowl, so I thought I would make some cookies,But i couldn't bring myself to use the bowl, I have it in a special spot in my kitchen, so nothing happens to it.
1/2 cup Butter(Soft)
1 cup Brown Sugar
3/4 cup JIFF
1- Egg
1/2 tsp vanilla
1 1/4 cups of Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt ( adjust salt if you use salted butter)

Beat Butter,Brown Sugar, and Peanut Butter Then add egg and vanilla and mix well.
Mix flour, baking powder and soda and salt. Gradually add to peanut butter mix and beat till blended.

Heat Oven to 350
Shape into 1 1/4 " balls Then roll balls in some granulated sugar. Place on ungreased cookie sheet.
With tines of a fork, press onto cookie in each direction, dip fork into sugar so it does not stick to your cookie.
Bake 9 to 10 min.
Cool  for a few min. then remove to a wire rack to cool completely.

Wednesday, March 3, 2010

Copycat Bonefish Grill bang bang shrimp by Todd Wilbur

Copycat Bonefish Grill Bang Bang Shrimp

Spicy Sauce:

1/2 cup mayonnaise

4 teaspoons chili garlic sauce (sambal sauce)

1 teaspoon granulated sugar

1/2 teaspoon rice vinegar
1 egg, beaten

1 cup milk
3/4 cup all-purpose flour

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon rubbed (ground) sage

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

8 to 12 cups vegetable shortening or oil

16 to 18 medium shrimp, peeled and deveined

1 handful of mixed greens

1 green onion, chopped (green part only)

Combine all ingredients for chili sauce in a small bowl. Cover the sauce and set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl.

Heat shortening or oil to 350 degrees F. Use the amount of oil required by your fryer.

Bread the shrimp by first coating each with the breading. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the

coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

When your oil is hot, fry the shrimp for 3 to 4 minutes or until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp on a bed of mixed greens, then sprinkle the stack with chopped green onion.

*Serves 2 to 4 as an appetizer.
This is Todd Wilburs recipe that He created from scratch through many hours of trial and error. It is published in his book entitled "More Super Secret Restaurant Recipes" currently for sale at QVC.
We love the bang bang shrimp,and now we can make it at home, Thanks Todd

Tuesday, March 2, 2010


1 tbs. fresh, chopped garlic

1 tbs. fresh chopped shallots

2 tbs. white wine (preferably Chablis)

3 tbs. fresh lemon juice

½ lb. cold unsalted butter

1 pinch salt


1.Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.

2.Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.

3.Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
This sauce is fantastic with your fish, and very easy to make.

Sunday, February 21, 2010

Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

Hi Everyone,
Well today it's almost 70 down here, but we have had it so cold for Fl,
It's still been in the 30's
My friend Ron sent me this recipe, I love French Onion Soup. So you will love this recipe from Panera Bread.

Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion
whites, garlic and a heavy pinch of salt in 2 tablespoons oil until
the onions begin to caramelize. Deglaze with red wine. Add the
thyme and stock to the pot. Bring the soup to a boil, reduce heat
to low, and simmer for at least 1 hour. Adjust the seasoning with
salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the
bread coins with the remaining 2 tablespoons oil and place flat on
a sheet pan. Toss the scallion greens with the Gruyere, and top
each coin with the mixture. Bake on a rack in the middle of the
oven for 3 minutes and then transfer to the broiler to lightly
brown the tops. The cheese should be bubbly. Ladle the soup into
bowls and top with croutons.

Serves 6-8
Source: The Panera Bread Cookbook: "Breadmaking Essentials and
Recipes from America's Favorite Bakery-Cafe"
If you are interested in more secret recipes just click on Rons cook book on the right side of my blog.

Tuesday, February 2, 2010

Groundhog Day

Most of my family was from Punxy and the small towns near Punxy. So to tell you about various aspects of the Groundhog Day holiday, and how we've been celebrating it in Punxsutawney since 1886.

Here are some answers to Frequently Asked Questions about the holiday:

Yes! Punxsutawney Phil is the only true weather forecasting groundhog. The others are just impostors.

How often is Phil's prediction correct? 100% of the time, of course!

How many "Phils" have there been over the years? There has only been one Punxsutawney Phil. He has been making predictions for over 120 years!

Punxsutawney Phil gets his longevity from drinking the "elixir of life," a secret recipe. Phil takes one sip every summer at the Groundhog Picnic and it magically gives him seven more years of life.

On February 2, Phil comes out of his burrow on Gobbler's Knob - in front of thousands of followers from all over the world - to predict the weather for the rest of winter.

According to legend, if Punxsutawney Phil sees his shadow, there will be six more weeks of winter weather. If he does not see his shadow, there will be an early spring.

No! Phil's forecasts are not made in advance by the Inner Circle. After Phil emerges from his burrow on February 2, he speaks to the Groundhog Club president in "Groundhogese"(a language only understood by the current president of the Inner Circle). His proclamation is then translated for the world.

The celebration of Groundhog Day began with Pennsylvania's earliest settlers. They brought with them the legend of Candlemas Day, which states, "For as the sun shines on Candlemas Day, so far will the snow swirl in May..."

Punxsutawney held its first Groundhog Day in the 1800s. The first official trek to Gobbler's Knob was made on February 2, 1887.

So the story goes, Punxsutawney Phil was named after King Phillip. Prior to being called Phil, he was called Br'er Groundhog.
By the way if your ever in Punxy stop by the Library and you can see Phil and Phyllis (That's Phils girlfriend) they live in front of the Library and you can watch them sleep and eat two of there favorite pass times.

Monday, February 1, 2010

Grilled steak with Chimichurri sauce

Chimichurri is a sauce or marinade for meat typically attributed to Argentinian cuisine. but its consistency is really more like a pesto. The cool thing about chimichurri is that you can make it with almost anything once you get the idea. I’ve tried a few different recipes but I’ll share one with you here that my son gave me the other day. His wife is from Ecuador and instead of parsley he uses Cilantro

1 cup fresh cilantro (packed)
1 garlic clove
1/4 to 1/2 medium onion
Juice from 1 fresh lime
1/4 cup olive oil or more (You want a paste)
1/2 serrano pepper (optional, or use jalapeƱo)
Salt & pepper to taste

Put everything in your food processor and pulse (Except oil) then stream in the oil till smooth paste is formed rub onto your steaks ( My favorite is a Rib eye) let set till your ready to grill. I saved the leftover Chimichurri and used some the other day in my boiled potatoes like parsley potatoes but with a kick!

Monday, January 18, 2010


I think the deep freeze is over for us down here in Fl. It was almost 70 yesterday, but today is cool again but not freezing, I lost a lot of my plants even though I covered them.
When my mom first got here bread machine we had bread coming out of our ears! She was a great cook and loved to experiment a lot, This recipe for Rosemary bread is excellent. Sometimes I make it without the seasoning and just have plain white bread and it always turns out great.
When I make bread in my moms machine if I have the time I like to set it on dough only and I take it out to let rise in my loaf pan and bake it in the oven.

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle and press Start.


Sunday, January 10, 2010

SNOW ? In FL!!!

Okay I give up, the joke is on us we are freezing are A--'s off down here. It's in the 20's at night and we've seen snow!!!! I've covered my plants but I don't think it will help, maybe for one or two days of cold weather but this has been going on way to long for us southerners.
It dipped below freezing last night but the worst is yet to come tonight. The cold assault on Florida continued Saturday night with reported lows of 21 in Lecanto, 22 in Weeki Wachee, 19 in New Port Richey, 26 in Wesley Chapel, 28 in Brandon, 33 near the Tyrone Square Mall in St. Petersburg and 29 at Tampa International Airport. Just thought I'd share this bit of news with you all, I guess I should not complain to much when I talked to my dad in Indiana he said they have 12 inches of snow and its 10 below.
Well stay warm everyone if this keeps up I'm going to have to move further south. (Ha Ha).